Sheet Pan Lemon Pepper & Herb Tofu with Asparagus and Tahini Dressing

For dressing 1 serving for Morg; 1/2 serving for Matt

• 1 (14 oz.) block extra firm tofu, pressed and cubed

• 5 tablespoons fresh lemon juice

• 5 cloves garlic, finely minced

• 1 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base

• 1 tbsp Trader Joe's Coconut Aminos Seasoning Sauce

• 1 tablespoon fresh chopped rosemary

• 1 teaspoon fresh chopped sage

• ½ teaspoon fresh chopped thyme

• ½ teaspoon black pepper

• ½ teaspoon salt

• ¼ teaspoon sriracha (or as desired)

• 1 lb. asparagus, tough ends removed

• 5 thinly sliced rounds of lemon

5-Minute Tahini Dressing (this is 1.5 servings)

• 48 g; Tahini

• 2 tablespoons fresh lemon juice

• 8 g Dijon mustard

• 5 g syrup

• 11 g Trader Joe's Coconut Aminos Seasoning Sauce

• 1.5 g MSG

• 1 teaspoon garlic powder

• 1/3 to 1/2 cup water, or as needed to thin

• Salt and black pepper, to taste

Serve with (optional)

• Brown Rice, Sesame seeds, Green onions, Parmesan, Lemon slices (for garnish)

1. Combine the lemon juice, garlic, vegetable broth, tamari, rosemary, sage, black pepper, thyme, and sriracha. 

2. Mix everything together and add in the diced tofu. 

3. Marinate for 30 minutes.

4. Preheat the oven to 375°F and line a large baking sheet with parchment paper or a reusable silicone baking mat.

5. Remove tofu (reserving the leftover marinade) and transfer it onto the baking sheet. 

6. Bake for 5-10 mins.

7. Add the asparagus to the baking sheet and pour the leftover marinade on top. 

8. Using your hands, toss the asparagus in the marinade. 

9. Bake for ~15 minutes, mixing halfway through, until the asparagus is done.

https://sweetsimplevegan.com/2019/09/sheet-pan-tofu-asparagus/